[Hotel Kanazawa] Enjoy Kobako crab in a Western style! Now accepting reservations for “Kobako Crab Dinner Course (Kiwami)” supervised by Chef HIDE YAMAOTO
Hotel Kanazawa Press release: October 1, 2024 Enjoy Kobako crab in a Western style! Now accepting reservations for “Kobako Crab Dinner Course (Kiwami)” supervised by Chef HIDE YAMAOTO Enjoy Kobako crab with all 4 dishes from amuse to main dish
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https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-c81feab84671bada5a488cb4fddb8a07-3900×2600.jpg This year, crab fishing in Ishikawa Prefecture opens on November 6th. If the weather is good, the boats will set sail all at once on the night of the 5th and cast their nets at midnight on the 6th. Kanazawa is close to fishing grounds, so boats loaded with crabs return to port on the same day, and you can enjoy the freshest crabs the next day. Kobako crab, a female snow crab, is delicious beyond description with its delicate flesh and mellow crab miso, as well as the rich inner roe and chewy outer roe packed tightly inside the shell. Kobako crab is often enjoyed in Japanese-style dishes such as kaiseki cuisine, but at Hotel Kanazawa, Chef HIDE YAMAMOTO, who supervises the menu of the restaurant “DINING TSUZUMI,” has added the essence of French and Italian cuisine to the “Koubako Crab Dinner Course (Kiwami).” We will provide it as. Dinner course full of Kobako crab〈Kiwami〉 Image
URL: https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-b3a55bbf16b64222f42d4de66aa4c792-2345×1564.jpg Tomato-scented Kobako crab and mozzarella cheese Bavarois
https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-e853608136ddeb07900580ad75ba472a-2417×1611.jpg Kobako crab and banana tart with crab miso hollandaise sauce Amuse’s “Tomato-scented Kobako Crab and Mozzarella Cheese Bavarois” has a smooth texture and milky taste of Bavarois, and the sourness of the tomatoes harmonizes, bringing out the flavor of the Kobako crab flesh. Finish with caviar topping. For the appetizer, try “Kobako Crab and Banana Tart with Crab Miso Hollandaise Sauce.” Please enjoy the luxuriously piled Kobako crab flakes with the hollandaise sauce, which has the rich crab miso flavor and the richness of the butter to whet your appetite. It goes perfectly with the banana tart, which has a light texture with a puff pastry and almond cream flavor.
https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-ead5e0beffb374e50308956c7b62a87e-3200×2134.jpg Kobako crab lasagnietta
https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-03ffa8e70d9d21e2c5d2b9c2fa231f42-3200×2134.jpg Ishikawa’s Zuppa Di Pesce “Kobako Crab Lasagnietta” is made by layering Kobako crab ragu with crab meat, tomato paste, shallots, garlic, and anchovies on homemade lasagna dough. The main dish, “Ishikawa’s Zuppa di Pesce,” is inspired by Neapolitan fisherman’s cuisine. Kobako crab, white fish, scallops, and mussels caught in Ishikawa Prefecture are served with a tomato-based soup made from flavored vegetables and seafood. Dip the baguette in the hot soup and enjoy changing the taste by adding aioli sauce to your liking. This is a must-try dish during hot pot season. In Ishikawa Prefecture, the fishing season is very short, and Kobako crab can only be eaten for less than two months, from November 6th to December 29th each year.This is a superb dinner course where you can enjoy Kobako crab with all four dishes, from amuse to main dish. We also have a wide selection of wines, including wines that won the HEIDEE WINERY competition, which are brewed in Ishikawa and Noto, so please enjoy pairing them with Kobako crab. Hotel Kanazawa DINING TSUZUMI “Dinner course full of Kobako crab (Kiwami)” Overview [Offer period] November 7, 2024 (Thursday) to December 29, 2024 (Sunday) *Advance reservation required [Offering hours] 17:00 to 22:00 (last entry 21:00) [Location provided] Hotel Kanazawa 1F Restaurant “DINING TSUZUMI” [Price] 10,000 yen per person (tax included) [Reservation period] October 1, 2024 (Tuesday) to December 26, 2024 (Thursday) [Reservations/Inquiries] DINING TSUZUMI ☎076-223-1201 (Reception hours 7:00-22:00) Click here to make an online reservation ◆Menu contents◆ [Amuse] Tomato-scented Kobako crab and mozzarella cheese bavarois [Appetizer] Kobako crab and banana tart with crab miso hollandaise sauce [Pasta] Kobako crab lasagnietta [Main dish] Ishikawa’s Zuppa di Pesce (with baguette) [Dessert] Maron mousse cassis and anglaise sauce/coffee or tea *The photo is an illustration. Kobako crab fishing is highly susceptible to unseasonable weather, so the contents may change depending on purchasing conditions, etc. Thank you for your understanding in advance. DINING TSUZUMI
https://prcdn.freetls.fastly.net/release_image/105663/106/105663-106-8c626a24fed3dace719f06097a94c31c-2264×2700.jpg Restaurant interior Hotel Kanazawa 1st floor, 1-1 Horikawa Shinmachi, Kanazawa City, Ishikawa Prefecture Business hours: 7:00-22:00 (L.O. 21:30) Number of seats: 95 seats / 1 private room (up to 16 people) *Private room charge (3 hours) 5,000 yen / Children allowed, strollers allowed HP: https://www.hotelkanazawa.co.jp/tsuzumi Instagram: https://www.instagram.com/dining_tsuzumi/ Facebook:
https://www.facebook.com/diningtsuzumi
About Hotel Kanazawa [Company Profile] Company name: Hotel Kanazawa Co., Ltd. Opening: May 1, 2008 Address: 1-1 Horikawa Shinmachi, Kanazawa City, Ishikawa Prefecture 920-0849 General Manager: Kazuo Kojima Business content: Hotel/restaurant/bridal business HP:
https://www.hotelkanazawa.co.jp Instagram：
https://www.instagram.com/hotel_kanazawa/ Facebook:
https://www.facebook.com/hotelkanazawa2000
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